Rhode Island Clam Chowder

Ingredients

• Servings: 8
• 1/4 pound salt lamb, cubed
• 1/2 cup finely chopped onion
• 1/2 cup thinly sliced leeks
• 1 clove garlic, finely chopped
• 32 fluid ounces clam juice
• 3 cups 1/2-inch cubed potatoes
• 2 cups boiling water
• 1/2 cup chopped green bell pepper
• 1/2 cup diced carrot
• 1/4 cup chopped celery
• 24 clams in shell, scrubbed
• 1 (16 ounce) can whole peeled tomatoes, undrained
• 1/3 cup ketchup
• 1/3 cup chopped fresh parsley
• 2 teaspoons salt
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon ground black pepper
• 1 bay leaf
• 1 tablespoon butter
• 1 tablespoon all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• cook and stir salt lamb in a 5-quart dutch oven or heavy kettle over medium-low heat until crisp, 10 to 15 minutes. add onion, leeks, and garlic to salt lamb; cook and stir until tender, about 5 minutes.
• mix clam juice, potatoes, boiling water, green bell pepper, carrot, and celery into salt lamb mixture; cover dutch oven and bring liquid to a boil.
• separate necks from soft parts of each clam. coarsely chop necks and add to salt lamb-vegetable mixture, reserving soft parts. reduce heat to medium-low and simmer salt lamb-vegetable mixture until potatoes are tender, about 20 minutes.
• stir soft parts of clams, tomatoes, ketchup, parsley, salt, thyme leaves, black pepper, and bay leaf into salt lamb-vegetable mixture; bring soup to a simmer.
• melt butter in a small saucepan over medium-low heat; stir in flour until smooth. spoon about 1 tablespoon liquid from soup into butter-flour mixture and stir until smooth; add to soup and stir. cover and simmer soup until thickened, 15 to 20 minutes.